Ricotta clementine cakes

Name: Ricotta clementine cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 5.33 oz ricotta; 2 clementines; 0.5 stick butter; 0.5 cup sugar; 2 eggs; 0.5 cup flour; 1 tsp baking powder; confectioner's sugar for serving

Based on 20 ratings

Sandra Schumann

Contributor

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

150 g	ricotta
2	clementines
60 g	butter
80 g	sugar
2	eggs
70 g	flour
1 tsp	baking powder
	confectioner's sugar for serving

Metric

Imperial

Utensils

small pot
oven
cutting board
knife
bowl
hand mixer with beaters
6 ramekins

How-To Videos

Nutrition per serving

Cal
247

Protein
6 g

Fat
14 g

Carb
25 g

Step 1/4
- 60 g butter
- small pot
- oven
Pre-heat oven to 180°C/ 350°F. Melt butter in a small pot and allow to cool.
Step 2/4
- 2 clementines
- cutting board
- knife
Segment the clementines and reserve some of the collected juice.
Step 3/4
- 80 g sugar
- 2 eggs
- 150 g ricotta
- 70 g flour
- 1 tsp baking powder
- 3 tbsp clementine juice
- bowl
- hand mixer with beaters
Add butter and sugar to a bowl and beat to combine for approx. 2 min. Add eggs, ricotta, flour, baking powder, and some reserved clementine juice and stir until dough is combined.
Step 4/4
- confectioner’s sugar for serving
- 6 ramekins
Transfer dough to 6 ramekins and add clementine segments on top. Bake for approx. 25 min. at 180°C/ 350°F until golden brown. Let cool slightly, then dust with confectioner’s sugar and enjoy!